I am getting very upset.
My last two loaves were total failures. I did them exactly the same way I always do; in the same oven set to the same temperature and checked with oven thermometer, the same baking tin, same batch of yeast. The flour is a new load (to me), but I watched the woman weigh it from the same sack she always does.
The bread behaves as I expect, the dough rising normally. The finished bread looks OK in the oven, and as always, I check the temp with my Thermapen, but I can't get the loaf out of the "non-stick" baking tin. That never happened before. Both times it fell apart as I gently tried to prise it out.
Looking good
Looking bad
You can see here that the base isn't stuck. In fact, once I get the thing out, I can't see where it may have been stuck. It is cooked through. I really don't understand. All my previous loaves just slid out of the pan when I turned it upside down.
Any ideas or am I just an idiot and missing the obvious?
Feel so sad.
